Easy, Healthy Meals for Creative Entrepreneurs (or anyone)

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I went to college and graduated with a degree Health Science Education. That’s a really fancy way of saying: “I learned how to educate people about wellness.” My dream job was working as a worksite wellness coordinator for big corporations and/businesses. I wanted to step in and help full-time workers find wellness and a healthy lifestyle while at work.

And what’s crazy to me is that, as my business has grown and I’ve shared my own personal tips and tricks for living a healthy life, people have expressed a lot of interest! So, in some way, I am kinda living my [past] dream job while also running my dream business. Crazy how things work out, huh?

In a random texting-turned-phone-conversation with my sister, I was convinced to start an Instagram account to share and show more of my approach to wellness and the decisions we make to have a healthy household. Everyone will have a different approach and different convictions, but this is where I share recipes, new purchases, and ways I am working on detoxifying our household (one step at a time).

Since there has been so much interest, I will also be sharing more blog posts about wellness and healthy living. Hopefully these posts are helpful and spur you onto wellness!

For me, healthy eating is one of the most important aspects of living a healthy lifestyle. Food is fuel. And your body needs good fuel to work properly. My food philosophy is put perfectly into words by Michael Pollan: “Eat real food. Mostly plants. And not too much.”

In our family, we do our best to eat limited processed foods. When we go to the grocery store, our items mostly consist of vegetables, fruits, eggs, clean meats, whole grains, and some dairy. I eat a mostly dairy-free and gluten-free diet. This is mainly because I feel better without them and I don’t like much dairy. Beans and legumes are also too harsh for my gut, but they are a great source of protein and vitamins!

All that being said: you have to find a balance and food philosophy that works for you. Amidst the veggies and protein and whole foods, I also love french fries and sweets. There’s a balance for everyone and you can only do your best!

I am not a fan of guilt, so don’t let anything in this post make you feel guilty.

The journey to wellness is a marathon, not a sprint.

Now that we’ve had a thorough introduction to my wellness philosophy (SORRY), let’s talk about some easy recipes to add to your meal plan this week!

I’ve done the dirty work of finding the recipes, so just click the links and get to cookin’!

Zucchini Noodles with Pumpkin Seed Pesto


Quinoa Salad


Butternut Squash and Sweet Potato Soup


Slow Cooker Chicken Tacos


Balsamic Roasted Veggie Bowl


Some recipes I’ve created:

Turkey and Veggie Rice Bowls

Cook ground turkey in pan on stove top, season with salt, pepper, and garlic. Chop veggies into 1” cubes (I typically do carrots, brussel sprouts, and onions), toss in avocado or olive oil. Season with sea salt, pepper, and garlic. Roast at 400 for 20-30 minutes. Add cauliflower rice or brown rice to bowl, top with veggies and turkey. Drizzle with favorite *clean* dressing (meaning it doesn’t have additives or sugar). This is one of my favorites.

Stuffed Baked Sweet Potatoes

In the morning, place 1 lb of chicken breast or thighs in crock pot with ½ cup of water. Cook on low for 4 hours. When chicken seem cooked through, add a can of fire-roasted tomatoes and shred chicken. Let sit with top open until excess liquid evaporates. Add homemade taco seasoning (2-4 TBSP chili powder, 2 TBSP cumin, 1-2 tsp sea salt, 3 tsp garlic powder) and stir. Keep warm. Clean sweet potatoes and poke holes in potatoes. Wrap in foil. Place in 400 degree oven and bake until soft. While cooking, chop raw bell peppers and onions. Mince fresh cilantro. Cut lime. Smash avocado and mix with sea salt and lime (season to taste). When potatoes are done, slice in half (my husband eats the whole potato, I eat half). Top with chicken, veggies, cilantro, lime, and avocado!

BBQ Chicken and Veggies

Chop veggies (bell pepper, onion, and zucchini) into 1” squares. Dice chicken thighs into 1” squares. Place in plastic baggie and drizzle with olive oil. Season with garlic powder, sea salt, and pepper. We use a tray like this and my husband cooks on the BBQ. I then add some kale or lettuce to a bowl and eat with veggies and chicken. http://amzn.to/2Dh5aku

Roasted Cauliflower (add to any dinner or lunch)

1 head organic cauliflower


Salt, pepper, garlic

Chop cauliflower into 1” pieces. Toss with oil, sea salt, pepper, and garlic. Put on baking sheet and bake at 400 degrees for about 20 minutes (or until soft). Switch to broil and bake for 2-3 more minutes. Enjoy!

Rachel AlleneComment